A (sort of intentional, sort of not) variation of Linda Doeser's recipe in 1 Dough 100 Cookies (find it here), and a big thank you to Abby and Reed for buying me the book for Christmas last year! And the picture was taken from my phone, so the quality of the photo wasn't super... but the cookies tasted good!
1/2 cup Crisco
1/2 cup butter, softened
2 tbsp 100% pure maple syrup
3/4 cup white sugar
1/4 cup brown sugar
I used my Kitchen Aid to mix these because I'm lazy.
2 1/2 cups flour
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
Mix well again!
Halve the dough into ovals and wrap in plastic wrap. Chill in the freezer for 15 minutes.
Preheat the oven to 350 degrees.
Unwrap and roll out the dough onto parchment paper... I have almost no counter space so I use a cutting mat on my kitchen table as a rolling zone! Surprisingly, it is big enough!
Flour the rolling pin (before I had a rolling pin, I used an unopened jar of spaghetti sauce... for real) and the parchment paper/cutting mat! Roll out the dough until it is 1/4" thick and cut out cookies. I used a round 2" fluted cookie-cutter. Use a spatula to transport cookies to cookie sheet!
Bake for 6-7 minutes. (I am at high altitude, so times/temperatures may vary.)
Let cool on the cookie sheet for 5-10 minutes before transporting cookies to a cooling rack.
In a medium bowl, add hot water 1 tbsp at a time to 1 cup of powdered sugar. Mix until it is liquidy enough to drizzle! Pour icing into a ziploc bag and seal. Cut a tiny tiny corner off one side and drizzle over cookies! I did one layer going one direction and the other layer perpendicular. Pretty pretty cookies!!